Cambodian Black Pepper Dip

Cambodia produces some of the best black peppercorns in the world – Kampot Pepper. It tastes like other black pepper, except that it’s stronger and more fragrant. A few times while we were in Cambodia, we were served a sauce made of ground black pepper, lime juice, salt, and sugar. This sauce is primarily used as a meat dip, but we like to eat it with rice and vegetables too.

Stir together:

  • 2 t freshly ground black pepper (this takes a lot of grinding, but don’t skimp on the pepper)
  • 1/2 t salt
  • 1/2 t sugar
  • 2 t lime juice

6 responses to “Cambodian Black Pepper Dip

  1. What a delicious dip! I have never try making black pepper dip before. It sounds wonderful with bbq beef. Thanks for sharing.

  2. I like too much Kampot pepper specially in red, it’s so delicious with a big crab!

  3. Hi, like you blog about Lao food but, sorry to bother you, could you please explain:

    • what does t in 2t freshly ground black pepper mean?

    Two teaspoons, two tablespoons, two tons?

    tks & rgds


  4. We happened to this type of sauce with beef, chicken and crab several times in Cambodia, and it’s taste is really amazing, totally different from what we had before.

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